Cranberries are one of my favorite parts about winter. So many cranberries, so little time. These cheesecakes were the perfect way to showcase a bit of the tart fruit. I think these mini cheesecakes are my new go-to party dessert. They’re super quick and easy and they are the perfect amount of pretty. These baby cheesecakes won’t crack and won’t brown before they’re cooked through. They’re pretty much impossible to mess up. So, if you’re looking for an easy, stress-free dessert, your search is over! These mini cranberry swirl cheesecakes are the dessert for you. Enjoy! Mini Cranberry Swirl Cheesecakes makes 3 dozen for the cranberry swirl: 1/2 cup cranberries 1/8 cup sugar 1/2 teaspoon lemon zest 1/2 cup water for the crust: 3/4 cup graham cracker crumbs (about 6 whole graham cracker sheets) 3 tablespoons butter for the filling: 2 (8 ounce) packages cream cheese, room temperature 3/4 cup sugar 1/2 teaspoon vanilla 1/8 teaspoon salt 2 large eggs, room temperature
- Preheat oven to 325°F. Line a mini cupcake pan with paper liners and set aside.
- Prepare the cranberry sauce: In a small saucepan over medium-high heat, combine the cranberries, sugar, lemon zest, and water. Cook, stirring frequently, until mixture comes to a boil. Reduce to a simmer and continue cooking, stirring frequently, until mixture thickens. Remove from heat and set aside to cool.
- Prepare the crust: In a small bowl, combine the graham cracker crumbs and melted butter. Stir together until well combined. Spoon a heaping teaspoon of graham cracker crumbs into the bottom of each liner. Press down to pack into a crust; I found a shot glass worked really well for this step. Bake in preheated oven for 5 minutes. Remove and allow to cool.
- Prepare the filling: In the bowl of an electric mixer, beat the cream cheese on medium-high speed or until smooth and fluffy. Mix in the sugar, vanilla, and salt until well combined. Add in eggs one at a time, beating well after each addition.
- To assemble the cheescakes: Fill each liner 3/4 of the way with cheesecake filling. Carefully place 1/4 – 1/2 teaspoon of cranberry sauce on top of the cheescake filling. Swirl the cranberry sauce using a toothpick to create a marbled effect.
- Bake cheesecakes in preheated oven for about 15 minutes, or until cheesecake is set.
- Allow cheesecakes to cool in pan on a wire rack. Once cool, cover with plastic wrap and refrigerate for at least one hour.
adapted from The Baker Chick, originally from Martha Stewart